Effective mitigation in the amount of acrylamide through enzymatic approaches
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference152 articles.
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1. Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives;Food Chemistry;2024-11
2. Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook;Food Frontiers;2024-02-08
3. Review on physical properties and acrylamide formation in seaweed bread;Frontiers in Food Science and Technology;2023-12-14
4. l-Asparaginase from an acrylamide degrader, Cupriavidus oxalaticus ICTDB921: Production, kinetic modelling, purification and characterization;Biocatalysis and Agricultural Biotechnology;2023-10
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